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Chocolate and peanut butter upside-down cones recipe
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The classic flavour combo of peanut butter and chocolate gets turned up a notch in this super-simple dessert perfect for those hot summer days. Chuck in some sweet and salty popcorn to add a real pop of flavour and texture. See method
Ingredients
- 1½ x 900ml tubs vanilla ice cream
- 20g sweet and salty popcorn
- 120g (8 tbsp) smooth peanut butter
- 8 tbsp chocolate sauce
- 3 nutty nougat caramel bars, finely sliced
- 8 waffle cones
Each serving contains
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Energy
1870kj
413kcal
21%
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Fat
23g
32%
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Saturates
11g
53%
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Sugars
40g
44%
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Salt
0.4g
7%
of the reference intake
Carbohydrate 50.3g
Protein 8.9g
Fibre 2.6g
Method
- Divide the ice cream between 8 small bowls or glasses, putting 2 small scoops in each, then scatter over the popcorn.
- Microwave the peanut butter in a small, heatproof bowl for 10-20 secs until runny. Drizzle it over the ice cream along with the chocolate sauce.
- Top with the sliced nutty nougat caramel bars and put a waffle cone upside down on each to serve.
See more Ice cream recipes